Deep Dive
How did Meera Sodha learn to cook?
Meera learned to cook from her mother, who grew up in Uganda and was a skilled cook. Meera didn't learn to cook as a kid because her mother kicked her out of the kitchen to focus on studies, but she started cooking when she got homesick at university and wanted to replicate the Gujarati vegetarian food she grew up with.
What is the significance of plant-based dishes in Gujarati cuisine?
Gujarat, a state on the west coast of India with a population similar to the UK, is predominantly vegetarian due to a historical principle of ahimsa (non-violence) and an emperor named Ashoka who banned animal slaughter around 250 BC. This has led to a centuries-old tradition of vegetarian and vegan dishes.
How did Meera Sodha become the vegan columnist for The Guardian?
She received a call from Melissa Deans, the then-editor of the Guardian Weekend magazine, who loved her second book, 'Fresh India,' and asked her to head the vegan column. Despite not being vegan at the time, Meera accepted the challenge to add her unique perspective on vegetarian and plant-based cooking.
What is the core spicing in typical Gujarati curries?
The core spices in Gujarati curries are equal parts ground coriander and cumin, which complement each other well. Cumin has a dark, brooding aroma, while coriander is light, floral, and lemony. Kashmiri chilli is also often used for its health benefits, along with turmeric and chilli to taste.
What was Meera Sodha's first job after university?
After studying industrial relations at LSE, Meera set up her own dating agency called 'Fancy an Indian,' which aimed to help Indian people meet other Indian people. She also worked at a call center selling anti-wrinkle cream and in a bar, and did part-time documentary making until she was fired.
How did Meera Sodha's career in food writing begin?
Her career in food writing began with a two-minute conversation at Innocent Drinks, where she pitched the idea of recording family recipes from India. She won a scholarship and met an editor from Simon and Schuster, who helped her get her first cookbook published.
What inspired Meera Sodha to write her new cookbook, 'Dinner'?
Meera's new cookbook, 'Dinner,' was inspired by her journey of rediscovering the joy and comfort of cooking after a breakdown. She focused on simple, home-cooked meals that could bring her family together and help her feel grounded.
What is Meera Sodha's favorite curry place in London?
Meera's favorite curry place in London is Saravana Bhavan, particularly the branch in East Ham. She enjoys the lively atmosphere and the South Indian dishes like dosas with spiced potatoes and coconut chutney.
What is Meera Sodha's last supper choice?
For her last supper, Meera would have a meal cooked by Kumari, a woman she met in Varkala, Kerala, featuring 13 different curries and a no-waste banana leaf service. For dessert, she would choose a tiramisu, especially a pistachio one, which she finds mind-blowingly good.
What does Meera Sodha think about opening her own restaurant?
Meera doesn't want to open her own restaurant because she feels the need to be there every day, which would be too demanding. She prefers home cooking and wants her food to remain simple and accessible, rather than fancy or fussy.
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